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Source of fiber and plant protein
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
142
KCAL / 100G
Carbs
25.7g
· 73%
Protein
6.1g
· 17%
Fat
1.5g
· 10%
Fiber
3.9g
Vitamins
B1
0.12mg · 10% DV
Folate
39µg · 10% DV
B3
1.35mg · 8% DV
B6
0.14mg · 8% DV
Minerals
Selenium
13.5µg · 25% DV
Phosphorus
118mg · 17% DV
Sodium
310mg · 13% DV
Iron
2mg · 11% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.24g
MONOUNSATURATED
0.49g
POLYUNSATURATED
0.42g
Omega 6:3 ratio 12.7:1
Above the ideal 4:1 (12.7:1).
Yayla Pasta with Lentils contains 142 calories per 100 g.
It provides 6.1 g of protein per 100 g. Its protein contribution should be considered in the context of the whole meal.
Yayla Pasta with Lentils contains 25.7 g of carbohydrates per 100 g.
Yes, it provides 3.9 g of fiber per 100 g. Fiber contributes to the overall nutritional profile of a meal.
Its glycemic index is 48. This is useful information for assessing its likely glycemic impact.
Per 100 g, it contains 142 calories, 25.7 g of carbohydrates, and 1.5 g of fat. Whether it fits a diet depends on portion size and the overall eating plan.
Yes, it is compatible with vegan eating. It also fits vegetarian, omnivore, Mediterranean, and flexitarian diets.
Yes, this product contains gluten. It may not be suitable for people with a gluten allergy or sensitivity.
Yayla Pasta with Lentils contains 1.5 g of fat per 100 g.
Yes, it is classified as a processed food. This may be relevant for people who limit processed foods in their eating pattern.
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Nutrition data compiled from USDA FoodData Central and scientific sources.